Glazed Chocolate Bundt Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1.5 teaspoons baking soda 
• 4 ounces bittersweet chocolate chopped
• 2 tablespoons bourbon 
• 0.5 cup dates pitted chopped
• 0.8 cup dutch-processed cocoa powder unsweetened
• 2 large eggs 
• 0.5 cup flour all-purpose
• 0.5 cup granulated sugar 
• 0.3 cup heavy whipping cream 
• 1.5 teaspoons espresso powder instant
• 1.3 cups brown sugar light divided packed
• 1.3 cups buttermilk low-fat
• 1 cup powdered sugar sifted
• 1 teaspoon salt 
• 0.5 cup semi chocolate chips 
• 4 tablespoons butter unsalted
• 1.5 teaspoons vanilla extract 
• 0.3 cup vegetable oil 
• 1.5 cups pastry flour whole-wheat

Equipment

• bowl
• frying pan
• sauce pan
• oven
• wire rack
• blender
• toothpicks
• microwave
• kugelhopf pan

Directions

1. Preheat oven to 32
2. Spray a Bundt pan with cooking-oil spray. In a large bowl, combine pastry flour, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir in 1 cup brown sugar.
3. In a blender, whirl cocoa and dates with 2/3 cup boiling water until smooth. Whirl in buttermilk, eggs, oil, and vanilla. Set aside.
4. Put bittersweet chocolate in a small glass bowl and microwave on high for 10 seconds. Stir and repeat until melted. Stir 1/2 of date mixture into flour mixture. Stir in melted chocolate, then remaining date mixture, and finally chocolate chips.
5. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool cake 15 minutes, then gently remove from pan and cool completely on a wire rack.
6. In a small saucepan over medium heat, melt butter, espresso powder, and remaining 1/4 cup brown sugar.
7. Add cream and simmer 1 minute.
8. Remove from heat and stir in powdered sugar until smooth. Stir in Bourbon and let cool. When glaze and cake are both at room temperature, drizzle glaze over cake.